Italian-Style Creamy Tortellini

In a pot of boiling salted water, cook the tortellini according to the package instructions. At the end of cooking, reserve a small ladle of the cooking water, then drain the tortellini.

Meanwhile, in a very hot pan, add a drizzle of olive oil and the cherry tomatoes. Cook for 4 minutes over high heat.

Add the pesto to the pan along with the reserved cooking water and the drained tortellini. Mix to coat the tortellini well with the sauce.

In a deep plate, serve the tortellini with the prosciutto torn into pieces. Add a few parmesan shavings on top and fresh basil if you have some. Adjust the seasoning to taste, it's ready!